Mom’s Dijon Chicken a Dinner Classic in Under 30-Minutes
David Scott Allen · Main Course · Poultry · Provencal Recipes · TasteEvery cook needs to have a few “go-to” recipes tucked in their apron. These recipes are the ones that you can make without checking to see if you have the ingredients, you know are delicious, and never fail to impress your guests.
For me, my mother’s Dijon Chicken, a simple baked poultry dish that is ready in under 30-minutes, is a go-to combination. This oven-baked chicken is part of a collection of her personal favourites that I included in “From Mom’s Kitchen” a cookbook, which I made for my family to preserve her memory and her recipes.
Side Dishes à la Provencal
Provencal Ratatouille the French Laundry Way
Tomato and Potato Side Dish Gratins
Provencal Classic – Artichokes Barigoule
Mom's Dijon Chicken
This poultry dish is a no-fail, quick dinner that your guests will love every time.
Ingredients
- 4 halves chicken breast skinless, boneless, about 4-6 ounces each
- freshly ground black pepper
- 5 tbsp butter melted
- ¼ cup Dijon mustard
- 2 tbsp shallot(s) minced
Instructions
- Preheat oven to 375°F.
- Place trimmed breasts, skinned-side up, in greased baking dish and season with freshly ground black pepper.
- Mix butter, mustard and shallots and spoon over breasts, spreading evenly.
- Bake for 20-25 minutes, depending on thickness of the chicken.
- Serve with any side dishes that suit your tastes.
Notes
Note: The potatoes featured ) are from a recipe by my friend Mimi, who writes the Chef Mimi Blog - her Fondant Potatoes.
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